CHINESE PORK AND PEPPERS

Chinese Pork and Peppers image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups)
2 teaspoons canola oil
1 large clove garlic
8 ounces pork tenderloin
16 ounces whole red, yellow and green peppers or 14 ounces thinly sliced peppers (4 cups)
4 ounces whole mushrooms or 3 ounces sliced, ready-cut mushrooms (1 cup)
1 tablespoon fresh or frozen ginger
1/8 to 1/4 teaspoon hot-pepper flakes
3 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
2 tablespoons water
1 tablespoon cornstarch
1/2 cup no-salt-added beef broth

Steps:

Chop whole onions and saute in hot oil in a nonstick skillet.
Mince garlic, and add to onion.
Trim fat from the tenderloin, and cut the meat into 2- or 3-inch strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
Wash, trim, seed and slice whole peppers into thin strips, about 1/4 inch wide. Add to pan, and continue cooking over medium heat.
Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften.
Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth. Add to pan, and cook over low heat, stirring, until mixture thickens.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 16 grams, TransFat 0 grams